Spiced lamb shanks with blood orange relish

  • 4 lamb shanks, about 680g each
  • Blood orange relish, recipe follows
  • Creamy cheese polenta, recipe follows
  • For the blood orange relish
  • 2 blood or navel oranges
  • 1 small fennel bulb, trimmed, halved and cored
  • 1/2 Granny Smith apple, diced small
  • 1 1/2 Tbsp roughly chopped flat-leaf parsley leaves
  • 1 tsp fennel seeds, lightly toasted, optional
  • 1 to 2 tsp white wine vinegar
  • 2 tsp salt
  • Freshly ground black pepper
  • For the creamy cheese polenta
  • 750ml milk
  • 500ml chicken stock, homemade or low-sodium canned
  • 230g instant polenta
  • 2 tsp salt
  • 2 tbsp freshly grated Parmesan
  • 4 Tbsp mascarpone cheese
  • Freshly ground black pepper
  • For the lamb shanks
  • 1.25L chicken stock, homemade or low-sodium canned
  • 1 whole star anise
  • 1 large onion, cut into large wedges
  • 2 large carrots, cut into thirds
  • 3 ribs celery, cut into 8-cm pieces
  • 4 cloves garlic, smashed and peeled
  • Freshly ground black pepper
  • 2 tsp salt, plus more as needed
  • 3 1/2 tbsp olive oil
  • 1 orange
  • 3 1/2 Tbsp currants
  • 250ml dry red wine
  • 1 tsp whole black peppercorns
  • 6 whole cloves
  • 1 tsp juniper berries
  • 3 cinnamon sticks
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 4 sprigs fresh flat-leaf parsley, leaves picked for relish (see recipe), stems reserved
  • 1 tbsp freshly squeezed lemon juice
Preheat the oven to 180°C / gas mark 4.

1) Heat a soup pot with a lid, over high heat. Add half the olive oil and heat. Pat the lamb shanks dry with paper towels and season generously with salt and pepper. Add two of the lamb shanks to the hot oil and brown on all sides, about 4 to 5 minutes per side. Transfer shanks to a plate. Repeat with the remaining olive oil and shanks. 2) Add the garlic, celery, carrots and onions and to the pot, and cook, stirring occasionally, until browned, about eight minutes.

3) Meanwhile, use a vegetable peeler to strip the zest (just the orange skin, not the white pith underneath) from the orange in large pieces. Halve and juice the orange and set aside.

4) Add the red wine to the vegetables and stir with a wooden spoon, scraping up any browned bits that cling to the pot. Stir in the orange zest, currants, salt, and pepper. Bring to a boil and cook until the wine is syrupy, about five minutes.

5) Cut a square of cheesecloth and place the parsley stems, thyme, bay leaves, cloves, cinnamon, juniper berries, peppercorns and star anise in the center. Tie into a bundle with kitchen twine. Add the spice bundle, chicken broth, orange juice and the shanks, along with any collected juices, to the pot, bring the mixture to a boil, cover, and transfer to the oven. Cook about 1 1/2 to two hours, turning the shanks occasionally, until the meat is just falling off the bone.

6) Transfer the shanks to a plate. Scoop the vegetables from the liquid using a slotted spoon and set aside. Boil the cooking liquid over high heat until thickened, about 15 minutes. Add the lemon juice, and season the sauce with salt and pepper, to taste. Return the shanks to the sauce and warm over medium heat, turning to coat evenly.

7) To serve, mound some of the polenta in the centres of four heated dinner plates. Top with a shank, and spoon some sauce and vegetables over and around the meat. Spoon a bit of Blood Orange Relish over each shank and serve immediately.

Blood orange relish:

8) Cut both ends from the oranges. Stand them on a flat end and cut away all of the peel and white pith. Quarter them top to bottom. Lay the wedges on their sides and slice them thinly crossways. Slice the fennel crosswise into very thin slices.

9) Gently toss the oranges, fennel, apple, parsley, fennel seeds and vinegar together in a small bowl. Season with the salt and pepper. (This can be made a day ahead and refrigerated until ready to serve.)

Creamy Cheese Polenta:

10) Bring the milk, chicken broth and salt to a boil in a large saucepan. Whisk in the polenta in a slow stream and cook, whisking constantly, until the polenta thickens, three to five minutes. When large bubbles begin to surface, remove from heat and stir in the cheeses and pepper. Taste and season with additional salt, if necessary.

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